Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)
Authors
Patience Olusola Fakolade
Department of Animal Science, Osun State University, Osogbo, Nigeria
Kehinde Ruth Samuel
Department of Animal Science, Osun State University, Osogbo, Nigeria
Muyiwa Emmanuel Fatola
Department of Animal Science, Osun State University, Osogbo, Nigeria
Language: English
Page range: 97 - 122
Published on: Dec 26, 2025
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2025 Patience Olusola Fakolade, Kehinde Ruth Samuel, Muyiwa Emmanuel Fatola, published by National Institute for Research-Development in Biology and Animal Nutrition
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.